PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20574 |
Resumo: | Tomato is a fruit of great commercial importance and highly cultivated. However, postharvest losses represent one of the main problems of this crop and can be minimized as alternative techniques. Therefore, the objective of the present work was to maintain tomato firmness by applying calcium chloride-associated pectin-methylesterase (PME) by the vacuum infusion method. Tomatoes of cultivar IAP-6 were submitted to vacuum infusion with water, vacuum infusion with 5% calcium chloride and vacuum infusion with PME associated with 5% calcium chloride, fruits without infusion were used as control. Fresh mass loss, fruit firmness, peel color, soluble solids content, pH, total acidity, PME activity and calcium activity were evaluated. The experiment was carried out in a completely randomized design in a 4x5 factorial scheme with three replications for 12 days, evaluated every 3 days. The means were compared using the Tukey test (p <0.05). Data were analyzed graphically with confidence interval (CI p <0.05). Regarding the loss of fresh mass there was an increase over time in all treatments. The PME + CaCl2 5% treatment was the most suitable for reducing firmness loss, as well as presenting the smallest variation of PME activity, as well as low levels of organic acids. Therefore, vacuum infusion with PME + CaCl2 in tomatoes maintains acceptable firmness and physicochemical characteristics as well as CaCl2 infusion. |
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PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits La infusión al vacío de PME y CaCl2 mantiene la firmeza y las características fisicoquímicas de los frutos de tomateInfusão a vácuo de PME e CaCl2 matem a firmeza e as características físico-químicas dos frutos de tomatecalcium chloride; pectinamethylesterase, Solanum LycopersiconCalcium chloridePectinamethylesteraseSolanum Lycopersicon.Cloreto de cálcioCloreto de cálcio, Pectinametilesterase, Solanum lycopersiconPectinametilesteraseSolanum lycopersicon.llave: cloruro de calcio; pectinametilesterasa, Solanum lycopersiconCloruro de calcioPectinametilesterasaSolanum lycopersicon.Tomato is a fruit of great commercial importance and highly cultivated. However, postharvest losses represent one of the main problems of this crop and can be minimized as alternative techniques. Therefore, the objective of the present work was to maintain tomato firmness by applying calcium chloride-associated pectin-methylesterase (PME) by the vacuum infusion method. Tomatoes of cultivar IAP-6 were submitted to vacuum infusion with water, vacuum infusion with 5% calcium chloride and vacuum infusion with PME associated with 5% calcium chloride, fruits without infusion were used as control. Fresh mass loss, fruit firmness, peel color, soluble solids content, pH, total acidity, PME activity and calcium activity were evaluated. The experiment was carried out in a completely randomized design in a 4x5 factorial scheme with three replications for 12 days, evaluated every 3 days. The means were compared using the Tukey test (p <0.05). Data were analyzed graphically with confidence interval (CI p <0.05). Regarding the loss of fresh mass there was an increase over time in all treatments. The PME + CaCl2 5% treatment was the most suitable for reducing firmness loss, as well as presenting the smallest variation of PME activity, as well as low levels of organic acids. Therefore, vacuum infusion with PME + CaCl2 in tomatoes maintains acceptable firmness and physicochemical characteristics as well as CaCl2 infusion.El tomate es un fruto de gran importancia comercial y muy cultivado. Sin embargo, las pérdidas poscosecha representan uno de los principales problemas de este cultivo y pueden minimizarse como técnicas alternativas. Por tanto, el objetivo del presente trabajo fue mantener la firmeza del tomate mediante la aplicación de pectina-metilesterasa (PME) asociada a cloruro de calcio por el método de infusión al vacío. Los tomates del cultivar IAP-6 se sometieron a infusión al vacío con agua, infusión al vacío con cloruro cálcico al 5% e infusión al vacío con PME asociado con cloruro cálcico al 5%, se utilizaron frutos sin infusión como control. Se evaluó la pérdida de masa fresca, la firmeza del fruto, el color de la piel, el contenido de sólidos solubles, el pH, la acidez total, la actividad PME y la actividad del calcio. El experimento se llevó a cabo en un diseño completamente al azar en un esquema factorial 4x5 con tres repeticiones durante 12 días, evaluadas cada 3 días. Las medias se compararon mediante la prueba de Tukey (p <0,05). Los datos se analizaron gráficamente con intervalo de confianza (IC p <0,05). En cuanto a la pérdida de masa fresca, se observó un aumento con el tiempo en todos los tratamientos. El tratamiento PME + CaCl2 5% fue el más adecuado para reducir la pérdida de firmeza, además de presentar la menor variación de actividad PME, así como bajos niveles de ácidos orgánicos. Por lo tanto, la infusión al vacío con PME + CaCl2 en tomates mantiene una firmeza y características fisicoquímicas aceptables, así como la infusión de CaCl2.O tomate é uma fruta de grande importância comercial e muito cultivada. No entanto, as perdas pós-colheita representam um dos principais problemas desta cultura e podem ser minimizadas como técnicas alternativas. Portanto, o objetivo do presente trabalho foi manter a firmeza do tomate por meio da aplicação de pectina-metilesterase (PME) associada ao cloreto de cálcio pelo método de infusão a vácuo. Tomates da cultivar IAP-6 foram submetidos à infusão a vácuo com água, infusão a vácuo com cloreto de cálcio a 5% e infusão a vácuo com PME associada a cloreto de cálcio a 5%, frutos sem infusão foram utilizados como controle. Foram avaliadas a perda de massa fresca, firmeza do fruto, cor da casca, teor de sólidos solúveis, pH, acidez total, atividade de PME e atividade de cálcio. O experimento foi conduzido em delineamento inteiramente casualizado em esquema fatorial 4x5 com três repetições por 12 dias, avaliadas a cada 3 dias. As médias foram comparadas pelo teste de Tukey (p <0,05). Os dados foram analisados graficamente com intervalo de confiança (IC p <0,05). Em relação à perda de massa fresca, houve aumento ao longo do tempo em todos os tratamentos. O tratamento PME + CaCl2 5% foi o mais adequado para reduzir a perda de firmeza, além de apresentar a menor variação de atividade da PME, além de baixos teores de ácidos orgânicos. Portanto, a infusão a vácuo com PME + CaCl2 em tomates mantém a firmeza e as características físico-químicas aceitáveis, assim como a infusão de CaCl2.Research, Society and Development2021-09-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2057410.33448/rsd-v10i12.20574Research, Society and Development; Vol. 10 No. 12; e288101220574Research, Society and Development; Vol. 10 Núm. 12; e288101220574Research, Society and Development; v. 10 n. 12; e2881012205742525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/20574/18242Copyright (c) 2021 Marcelle Leite Sobral; Alexandre Passos Oliveira; Pryanka Thuyra Nascimento Fontes; Letícia Ribeiro Pimenta; Daniela Almeida de Assunção; Renata Silva Mann; Marcelo Augusto Gutierrez Carnelossi; Luiz Fernando Ganassali de Oliveira Júniorhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSobral, Marcelle Leite Oliveira, Alexandre Passos Fontes, Pryanka Thuyra Nascimento Pimenta, Letícia Ribeiro Assunção, Daniela Almeida de Mann, Renata Silva Carnelossi, Marcelo Augusto Gutierrez Oliveira Júnior, Luiz Fernando Ganassali de 2021-11-14T20:26:51Zoai:ojs.pkp.sfu.ca:article/20574Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:10.986597Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits La infusión al vacío de PME y CaCl2 mantiene la firmeza y las características fisicoquímicas de los frutos de tomate Infusão a vácuo de PME e CaCl2 matem a firmeza e as características físico-químicas dos frutos de tomate |
| title |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits |
| spellingShingle |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits Sobral, Marcelle Leite calcium chloride; pectinamethylesterase, Solanum Lycopersicon Calcium chloride Pectinamethylesterase Solanum Lycopersicon. Cloreto de cálcio Cloreto de cálcio, Pectinametilesterase, Solanum lycopersicon Pectinametilesterase Solanum lycopersicon. llave: cloruro de calcio; pectinametilesterasa, Solanum lycopersicon Cloruro de calcio Pectinametilesterasa Solanum lycopersicon. |
| title_short |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits |
| title_full |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits |
| title_fullStr |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits |
| title_full_unstemmed |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits |
| title_sort |
PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits |
| author |
Sobral, Marcelle Leite |
| author_facet |
Sobral, Marcelle Leite Oliveira, Alexandre Passos Fontes, Pryanka Thuyra Nascimento Pimenta, Letícia Ribeiro Assunção, Daniela Almeida de Mann, Renata Silva Carnelossi, Marcelo Augusto Gutierrez Oliveira Júnior, Luiz Fernando Ganassali de |
| author_role |
author |
| author2 |
Oliveira, Alexandre Passos Fontes, Pryanka Thuyra Nascimento Pimenta, Letícia Ribeiro Assunção, Daniela Almeida de Mann, Renata Silva Carnelossi, Marcelo Augusto Gutierrez Oliveira Júnior, Luiz Fernando Ganassali de |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Sobral, Marcelle Leite Oliveira, Alexandre Passos Fontes, Pryanka Thuyra Nascimento Pimenta, Letícia Ribeiro Assunção, Daniela Almeida de Mann, Renata Silva Carnelossi, Marcelo Augusto Gutierrez Oliveira Júnior, Luiz Fernando Ganassali de |
| dc.subject.por.fl_str_mv |
calcium chloride; pectinamethylesterase, Solanum Lycopersicon Calcium chloride Pectinamethylesterase Solanum Lycopersicon. Cloreto de cálcio Cloreto de cálcio, Pectinametilesterase, Solanum lycopersicon Pectinametilesterase Solanum lycopersicon. llave: cloruro de calcio; pectinametilesterasa, Solanum lycopersicon Cloruro de calcio Pectinametilesterasa Solanum lycopersicon. |
| topic |
calcium chloride; pectinamethylesterase, Solanum Lycopersicon Calcium chloride Pectinamethylesterase Solanum Lycopersicon. Cloreto de cálcio Cloreto de cálcio, Pectinametilesterase, Solanum lycopersicon Pectinametilesterase Solanum lycopersicon. llave: cloruro de calcio; pectinametilesterasa, Solanum lycopersicon Cloruro de calcio Pectinametilesterasa Solanum lycopersicon. |
| description |
Tomato is a fruit of great commercial importance and highly cultivated. However, postharvest losses represent one of the main problems of this crop and can be minimized as alternative techniques. Therefore, the objective of the present work was to maintain tomato firmness by applying calcium chloride-associated pectin-methylesterase (PME) by the vacuum infusion method. Tomatoes of cultivar IAP-6 were submitted to vacuum infusion with water, vacuum infusion with 5% calcium chloride and vacuum infusion with PME associated with 5% calcium chloride, fruits without infusion were used as control. Fresh mass loss, fruit firmness, peel color, soluble solids content, pH, total acidity, PME activity and calcium activity were evaluated. The experiment was carried out in a completely randomized design in a 4x5 factorial scheme with three replications for 12 days, evaluated every 3 days. The means were compared using the Tukey test (p <0.05). Data were analyzed graphically with confidence interval (CI p <0.05). Regarding the loss of fresh mass there was an increase over time in all treatments. The PME + CaCl2 5% treatment was the most suitable for reducing firmness loss, as well as presenting the smallest variation of PME activity, as well as low levels of organic acids. Therefore, vacuum infusion with PME + CaCl2 in tomatoes maintains acceptable firmness and physicochemical characteristics as well as CaCl2 infusion. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-09-21 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/20574 10.33448/rsd-v10i12.20574 |
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https://rsdjournal.org/index.php/rsd/article/view/20574 |
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10.33448/rsd-v10i12.20574 |
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eng |
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eng |
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https://rsdjournal.org/index.php/rsd/article/view/20574/18242 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 12; e288101220574 Research, Society and Development; Vol. 10 Núm. 12; e288101220574 Research, Society and Development; v. 10 n. 12; e288101220574 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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